Description
This Pesto Beef Pasta recipe combines al dente rigatoni with a creamy tomato-beef sauce enhanced by a fresh homemade basil pesto. The dish offers a flavorful and hearty meal perfect for weeknight dinners, with a rich blend of savory beef, aromatic garlic, and vibrant pesto made from fresh basil, pine nuts, and Parmesan cheese.
Ingredients
Scale
Pasta and Meat Sauce Ingredients
- 12 ounces pasta (rigatoni or any small shape)
- 1 medium onion, finely chopped
- 1 pound ground beef
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ teaspoon red pepper flakes
- Olive oil (for sautéing, about 2 tablespoons)
Pesto Ingredients
- 1 cup fresh basil leaves, packed
- ¼ cup pine nuts
- ½ cup grated Parmesan cheese
- 1 clove garlic
- ¼ cup olive oil (plus more if needed)
- Salt and black pepper, to taste
Instructions
- Make the Pesto: In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, and a clove of garlic. Pulse until the mixture is finely chopped. While the food processor motor is running, slowly drizzle in olive oil until a smooth, creamy paste forms. Season with salt and black pepper to taste. Set the pesto aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water for later use.
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3-4 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through.
- Build the Sauce: Stir in the tomato paste and red pepper flakes into the browned beef mixture. Cook for an additional 2 minutes to let the flavors meld. Pour in the heavy cream and simmer the sauce until it slightly thickens, about 3-5 minutes. Stir in the prepared pesto sauce. If the sauce is too thick, add some of the reserved pasta water gradually until you reach the desired consistency.
- Combine and Serve: Add the cooked pasta to the skillet with the sauce. Toss thoroughly to coat every piece of pasta evenly. Serve the dish hot, garnished with extra grated Parmesan cheese if desired.
Notes
- You can substitute rigatoni with penne, fusilli, or any other small pasta shape you prefer.
- For a nut-free version, omit pine nuts from the pesto and add extra Parmesan and basil.
- If you want a lighter dish, you may replace heavy cream with half-and-half or a creamy non-dairy alternative.
- Reserved pasta water helps loosen the sauce and helps it cling better to the pasta.
- Adjust red pepper flakes according to your heat preference or omit for no heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
